Slow-Cooker Pumpkin Cheesecake
Coat a 9-inch foil pie pan with cooking spray. Place cookies and walnuts in a food processor; pulse until the mixture forms a fine meal. Add oil and continue processing, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture into the bottom and up the sides of the prepared pan. Set aside.Advertisement
Clean the food processor. Add pumpkin, cream cheese, ricotta, eggs, brown sugar, granulated sugar, vanilla and pumpkin pie spice; process, scraping the sides as needed, until smooth and well combined. Pour into the pie crust.
Place 2 6-ounce ramekins upside down in a large slow cooker. Pour 1 cup of water around the ramekins. Place the pie on top of the ramekins, bending the pan as needed to fit in the cooker. Cover and cook on High for 2 1/2 hours. Unplug the cooker and let stand, covered, for 1 hour. Carefully remove the pie from the cooker; refrigerate until chilled, at least 4 hours.
To make ahead: Cover and refrigerate for up to 1 day.
Equipment: 9-inch foil pie pan
3 fat, 1 1/2 other carbohydrate, 1/2 medium-fat protein